Pioneer Woman Broccoli and Tomato Flatbread Pizzas

Pioneer Woman broccoli and tomato flatbread pizzas are crispy naan pizzas with roasted broccoli, juicy grape tomatoes and melty fresh mozzarella that come together in 40 minutes. This easy no-dough vegetarian dinner idea fits busy weeknight dinners, family gatherings and summer cookouts.

Roast the broccoli until it starts to brown before it ever touches the flatbread, because that char is where most of the flavor comes from. Skip it and you get pale, steamed broccoli sitting on soft naan.

Brushing the naan edges with olive oil before baking gives you a golden, crisp crust without making any dough. Adding the tomatoes to the pan for only the last 6 minutes keeps them tender but not mushy.

Pioneer Woman Broccoli and Tomato Flatbread Pizzas

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Course: DinnerCuisine: AmericanDifficulty: Easy

Servings

6

servings

Prep time

20

minutes

Cooking time

30

minutes

Calories

620

kcal

Charred broccoli and blistered tomatoes sit on a layer of melted mozzarella over crisp naan. The oiled edges bake up golden, so each wedge has a crunchy bottom and a soft, cheesy top.

Ingredients

• 1 large bunch broccoli (about 1 1/2 pounds), cut into florets, stalks peeled and thinly sliced
  

• 1/4 c. olive oil, plus more for drizzling
  

• 1/4 tsp. red pepper flakes, plus more to taste
  

• Kosher salt and black pepper, to taste
  

• 1 pt. multicolored grape tomatoes, halved
  

• 1 garlic clove, minced
  

• 6 naan flatbreads
  

• 1 1/2 lb. fresh mozzarella cheese, thinly sliced
  

• 3 tbsp. chopped pitted green olives
  

• 3 tbsp. salted roasted pepitas
  

Directions

• Roast the broccoli: Preheat the oven to 425°F. Then toss the broccoli florets and sliced stalks with 3 tablespoons olive oil and 1/4 teaspoon red pepper flakes on a rimmed baking sheet, and season with kosher salt and black pepper.
• Prep the tomatoes: Mix the halved grape tomatoes with the minced garlic in a small bowl. Season with salt and pepper.
• Roast the vegetables: Roast the broccoli for 16 to 18 minutes, until it begins to turn brown. Then add the tomatoes to the sheet, toss them in and roast for about 6 minutes more, until tender.
• Assemble the pizzas: Divide the 6 naan flatbreads between 2 baking sheets and top with the sliced mozzarella, leaving a 1-inch border. Then add the broccoli and tomatoes, sprinkle on the chopped olives and pepitas, and brush the edges with the remaining 1 tablespoon olive oil.
• Bake and finish: Bake for about 8 minutes, until the mozzarella is melted and the flatbreads are very warm. Drizzle a little olive oil on top, add more red pepper flakes if you like it spicy, and cut into wedges.

Tools for this recipe

• Nordic Ware half sheet pan, Victorinox Fibrox 8-inch chef's knife, OXO silicone pastry brush, Diamond Crystal kosher salt, 3 lb. As an Amazon Associate I earn from qualifying purchases.

FAQs

What can I use if I can't find naan?

Any flatbread works here, so grab whatever you like best. Pocketless pita is a good swap too, though it bakes a little thinner and crisps faster.

How do I store leftover flatbread pizzas?

Wrap leftovers tightly or keep them in an airtight container in the fridge for up to 2 days. Reheat them in a 375°F oven until warm, since the microwave makes the crust soft.

Can I roast the vegetables ahead of time?

Yes, roast the broccoli and tomatoes up to a day ahead and keep them in the fridge. Then top the naan and bake, which cuts the work down to a few minutes of assembly.

Can I make these without a second baking sheet?

You can bake the flatbreads in two rounds on one sheet if that's all you have. Just keep the first batch warm in a low oven while the second one bakes.

What's the most common mistake with these pizzas?

Piling on the toppings before the broccoli is browned is the usual problem. Under-roasted broccoli gives off steam in the oven, and that leaves the naan soft instead of crisp.